Preparation: Boil the water in a big pot, with a bit of salt and the baking soda, adding the snails and leave them boiling for twenty minutes. Drain them and with a little fork or a hook shaped tool, pull off the snail from the shell.
Take off the end of the spiral, which connects the snails to the shell, and take off the little “tooth” that can be felt by touch.
Wash the snails repeatedly in warm water, until you will take off their stickiness. After that, you will roll them into the cornmeal with vinegar, lastley wash them again with white wine and salt. Leave the snails frolling for two or three days in a cool spot.
Cooking: Before eating them, it’s necessary to prepair a stir-fry with oil, fat, sliced leeks and a chopped onion; add to it the snails and the salt, cooking everything for one hour on a slow fire.
The original recipe from Bobbio calls for the snails resting in a cold spot for one night, in the covered pot.
The day after you should add the chopped celery and carrots, the tomato sauce, letting them cooking slowly on a low fire ( a pair of hours), in the meanwhile you should add the warm water or the broth and more salt and pepper in case. The dayafter end the cooking slowly utill you will reach the right density.